Madeleines 馬德蓮貝殻蛋糕

Special equipment: Madeleine pan



Ingredients (makes 12-15 pieces)

4 tbsp (56.7g) unsalted butter, melted and cooled

1/3 cup all purpose flour, sifted plus extra for dusting

1/3 cup sugar

2 large eggs at room temperature

1 tsp pure vanilla extract

1/4 tsp baking powder

Confectioner's sugar, to dust

Method:

Preheat oven to 350F (180C). Brush pan with melted butter and dust with flour. Invert the pan and tap to remove excess flour

Put the sugar, eggs, and vanilla into a mixing bowl and whisk. Until mixture is pale, thick, and will hold a trail. This should take 5 mins with an electric mixer, or a bit longer if you are whisking by hand

Sift the flour and baking powder over the top and pour the melted butter down the side of the mixture.

Using a large spatula, fold them in quickly, being careful not to knock out any air

Fill the molds with the mixture and bake in the oven for 15 mins or until golden brown around the edges and springy to the touch.

Remove from the oven and transfer to a wire rack to cool before dusting with confectioner's sugar.

STORE: The madeleines will keep in an airtight container for 1 day.









Bought this from Daiso $2.